Aplicación de extracto etanólicos de piper carpunya en un producto cárnico fresco

Abstract

Abstract: This research was carried out with the purpose of knowing the antioxidant effect of an ethanolic extract of Piper carpunya(guaviduca) on hamburgers. The leaves were collected in the Zumba canton of Zamora Chinchipe province, dried, crushed and macerated for 3 days. Three treatments were studied (without additives, with sodium erythorbate and ethanolic extract), to determine the oxidation of fats the T-bars method was used, for residual nitrite the 973.31 AOAC method was used, pH and color (L*, a*, b*, C*, H*) were also measured. The patties were stored at 4ºC and controlled on days 0, 1, 4, 9 and 14. The performanceof the ethanolic extract was 3.25%, the ethanol treatment at day 14 of storage presented 0.55 mg MDA/ kg of meat compared to the white with 1.27 mg MDA/ kg of meat, the pH at day 14 of storage was 6.13, ethanol affected the color of the hamburgers, giving a greenish color, where L * had values between 21.58 to 29.98, a* from -3.71 to -1.60 and b* from 22.58 to 27.49 on all days the ethanol treatment maintained the levels of residual nitrite lower than the rest of the treatments. In this way, it can be said that Piper carpunyacould be used in the food industry as a natural antioxidant.